4 Course Menu 
Available 24th, 25th & 26th July

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Crab Raviolo & Consommé with Fennel Textures

Free Range Chicken Terrine, Caesar Salad Flavours

Heritage Tomato Pressing, Strawberry Gazpacho & Basil

Main Courses

Braised Jersey Beef “Short Rib” Onion & Yeast Textures 

Courgette & Capsicum Textures with Coriander & Harrissa

Braised Lamb Shoulder, Pea & Mint Purée, Spring Time Fricassé,
Sweet & Sour Onions

Selection of Artisan Cheese


“Paris Brest” Pistachio & Raspberry 

Jivara & Mango Dome 

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